Potato Rosemary Focaccia

Instructions

1. Prepare the dough
   In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy. Add 2 cups of flour, olive oil, and salt. Mix until combined, then gradually add remaining flour to form a soft dough.
2. Knead the dough
   Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the potatoes
   While the dough rises, slice potatoes very thinly (a mandoline works best). Place slices in cold water for 10 minutes to remove excess starch, then pat dry with paper towels. Toss with 1 tablespoon olive oil, garlic powder, and black pepper.
4. Shape the focaccia
   Punch down the dough and spread it onto an oiled 11x15 inch baking sheet, stretching to reach the edges. Use your fingertips to create dimples all over the surface. Cover and let rise for another 30 minutes.
5. Add toppings
   Drizzle the dough with olive oil. Arrange potato slices in an overlapping pattern on top. Sprinkle with fresh rosemary leaves and coarse sea salt. Press gently to adhere toppings to the dough.
6. Bake the focaccia
   Preheat oven to 425°F (220°C). Bake for 20-25 minutes until golden brown. The potatoes should be tender and slightly crisp around the edges.
7. Finish and serve
   Remove from oven and drizzle with additional olive oil while still hot. Let cool for 10 minutes before slicing into squares or rectangles. Serve warm or at room temperature.